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By the way …

Hi there! Welcome to my blog. I am known by my pseudonym, Nasifriet, a concatenated word blend of the Malay or Indonesian word Nasi (rice) and the Flemish or Dutch word Friet (fries). I was born and raised in Sarawak a.k.a the Land of the Hornbills, which is one of the 13 states in Malaysia. I moved to Belgium in the autumn of 1995. My other half is a Belgian (Flemish) and I have 2 sons. I work fulltime by day and blog whenever I have the time, energy and inspiration. If you don’t see my posts published for ages, chances are I’m dog-tired after a hard day at work or I’m on holiday :-D. Unfortunately, most of the time, it’s the former . When I started this blog on 27th March 2010, I was clue-less about the genre of my blog. Let’s just say that the gist of my blog are the day-to-day stories I picked up at work, at home, on holiday, networking with friends and most of all, my reminiscence of my childhood days growing up in Kuching. Every single post on my blog, including my cooking adventure, has that special story to share and BY THE WAY… is my catch phrase I used in my post ;-)

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Cheers!

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I made the chicken-filled buns – again – last weekend on the request of my sons. I thought the equation of steaming more buns meant requiring the consumption of a gigantic portion of chicken meat, hence, I bought a whole rotisserie chicken (kip aan’t spit). Duh!

When I saw how much meat I could fork out from the bird, well, maybe a bit too much for my chicken-filled paos, I had to put Plan B in action. Waste not, want not 😀

I knew immediately what I wanted to make from the balance of the chicken mixture. Yep, curry puffs!! This is one snack that brings me down memory lane. I LURVE curry puffs 😀

Short cut to success

Curry Puff = Curry + Puff

Didn’t I say it’s easy peasy (breezy)?

Okay, I’m cheating here, because I bought two store bought puff pastries, one called ‘bladerdeeg met boter’ (puff pastry with butter) and the other, simply, ‘bladerdeeg’ (puff pastry). By the way, isn’t butter one of the key ingredients in making puff pastries? Erm…double dose of Duh’s… LOL!

I bought two different types of puff pastries because I was not sure which of the two puff pastries would engage well with my curry puff recipe. If one fails, I would not be left in the lurch.

Now, the curry – I used Yeo’s Malaysian Curry Powder. Oh by the way, this was a gift from Chris– all the way from Ohio, USA! Thank you, my friend. The crinkled look on the packet means that the curry has not been deserted. It was used to the fullest 😀

Ingredients:-

2 packets store bought puff pastries(makes 20 curry puffs)

Curry powder, to taste – honestly speaking, I used quite a lot, as I love curries 😛

I will omit the measurements in this post because it doesn’t make sense as the curry chicken filling was the leftover of the chicken-mix for my steamed buns. Please hop over herewhere the more precise ingredients and method can be found prior to adding the curry powder. I added dried shiitake mushroomsthis time.

Rotisserie chicken (pre-grilled/ pre-roasted/ pre-baked chicken meat or any of your favourite cooked meat!) – Believe you me; pre-cooked meat is a savior to this dish as it cuts a chunk of your cooking time. This statement concurs the ‘hassle-free’ part 😉

Carrot, grated

Spring Onion – cut in small rings

Ginger (I used one whole young ginger, grated)

Garlic, minced with some coarse sea salt

Roots of fresh coriander, minced

Dried shiitake mushrooms, soaked in boiling water for 30 minutes until plumped up

Sesame Oil

Soy sauce (I used Kikkoman soy sauce)

Shaohsing wine (optional – this was used for the steamed buns. Please omit, if you must)

Oyster sauce

White pepper (I added freshly milled black peper)

Sugar – taste for balance

Waterand cornflour to thicken the sauce

Vegetable Oil

1egg, beaten – brushed on coating

Pre-heat the oven to 190 degrees Celsius.

Once the chicken mixture is combined, add the curry powder. Stir well; making sure that the chicken mixture is coated completely with the curry powder. Refrigerate until you are ready to handle the puff pastries.

Scoop 1 tea-spoonful of the curry chicken filling onto each dough circle. I used a drinking glass of 8 cm in diameter to mould the circles from the puff pastry.

Fold the chicken-filled pastry in half moon and start crimping or pleating the crust. I used the fork crust crimp method. Easy peasy! No hassle.

By the way, the rope crust crimp method would be really stylish and elegant looking. I tried doing that but most did not turn out with that rope crust crimped effect at all. I did, however, manage to crimp one which turned out to be one big ugly blob! I just gave up *sigh*

This was one monster curry puff! My sons said this looked like a dead chicken. LOL!

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Great minds think alike, I was thinking of doing curry puffs this week, but using the long-winded way. But with 2 kids bothering me all the time, looks like I better using some ready-made puff pastry to reduce the hassle and time taken!

I still had some ready-made frozen (made-in-Singapore) paratha pastry that I bought from the chinese supermart, it’s time to put them to good use!

Hahaha! The curry puffs were gone in less than a day… gonna make more lah. The ready-made puff pastry makes life so easy. Don’t think I have a lot of patience to make the puff pastry from scratch 🙂 But I hope you will share with us your step by step method of making the pastry… 😉

Paratha pastry? That’s interesting. Don’t think I’ve seen this before, but I have a frozen roti pratha (something like roti chanai). Tastes great with curry dhall. Hmmmm…CURRY!!!

Oh, I think it’s the same thing we are referring to. I was looking for the Malaysia Kawan brand paratha pastry (actually roti canai/roti prata) in the shop, but I could only find a Singaporean TeeYihJia brand and so I bought that, was quite good.

With regards to the make-from-scratch curry puff pastry, it’s difficult to find one that is meant for baking I don’t like deep-frying, never good at it, although we have the frituur machine, but it’s covered in dust! 🙂

Thanks for the tip about the Malaysian curry powder. I’ll actually seen it at our Asian supermarket but never tried it. We get almost everything here but I’m often disappointed with the curry pastes I buy. I’m not surprised all the puffs you made were gone in less than a day. They look so yummy. We love puff pastries in my household. I grew up partly in Singapore and remember the mouth watering curry pupps at tea time. Btw I agree about the frozen prathas. We get them here too and they’re not bad for something ready made. I don’t have the patience either to make pastry.
Denise & Biren’s lovely blogs brought me here btw 🙂 Not sure if you’re in the Flamand or Wallon region but I’ll take the risk and say tot ziens 😀

Nice to read you. Welcome to my blog! You’re right, I’m an ardent “follower” of Denise and Biren 😀 It’s amazing how cyberspace makes the world seemed so small, and what a domino effect. Just read your gravatar profile. We have exactly the same heroes 😀

BTW, the Malaysian curry powder has a “special” curry aroma. You should try it. It has more heat (and flavour) than the “normal” ones you find in the supermarkets 😉 Well, you can always blame me, if you don’t like it, but I LOVE it!

Oh yes, I still have a packet of the frozen prathas. Hmmmmm…. will come up with something. Am craving for my next curry adventure 😀

I live in Flanders, so you’re right. “Tot ziens en tot de volgende keer, hopelijk…?”